Place the almonds in a food processor and blend for a few minutes until a flour forms.

In a large bowl, combine the almond flour with the oats. In a saucepan over medium heat, stir the coconut oil with the maple syrup, pinch of salt and cinnamon until well combined. Pour this mixture over the oat almond flour mixture, stirring together until well coated.

In a 1 1/2-2 quart baking dish, toss the pears, apples, cranberries, ginger, vanilla and the cornstarch. Sprinkle the oat crumble over the fruit mixture and bake until the topping is browned and juices are bubbling, about 20 minutes. Let cool slightly before serving.